Research theme · 9 selected briefs
These applied studies centre on a defined catering or food-service process and records that the student is authorised to access.
Food composition research and hospitality marketing do not by themselves answer a catering-operations question. A proposed study should identify its service setting, process and measurable evidence.
Accounting · Hospitality accounting
This Accounting final year project examines the consistency of ingredient quantities and price updates in catering menu-costing worksheets through permission-cleared, de-identified costing worksheets and dated supplier price documents, with a defined comparison that can be adjusted to available access and supervisor guidance.
Read the proposed briefHome Science and Management · Food-service management
This Home Science and Management final year project examines portion-measurement practices alongside existing or newly approved aggregate plate-waste records through de-identified service records and permitted aggregate measurements from one food-service setting, with a defined comparison that can be adjusted to available access and supervisor guidance.
Read the proposed briefHospitality and Tourism Management · Catering management
This Hospitality and Tourism Management final year project examines the relationship between menu-planning records and documented ingredient waste in one catering operation through permission-cleared menu plans, purchase records and de-identified waste logs over an agreed period, with a defined comparison that can be adjusted to available access and supervisor guidance.
Read the proposed briefMarketing · Hospitality marketing
This Marketing final year project examines adult customer interpretation of a bounded set of catering menu labels through fictionalised or approved menu examples and voluntary adult participants, with a defined comparison that can be adjusted to available access and supervisor guidance.
Read the proposed briefHospitality and Tourism Management · Catering operations
This Hospitality and Tourism Management final year project examines accuracy and timing at defined order handoffs in a catering service through approved de-identified order records and timed observations that do not capture customer identities, with a defined comparison that can be adjusted to available access and supervisor guidance.
Read the proposed briefHospitality and Tourism Management · Catering workforce management
This Hospitality and Tourism Management final year project examines the alignment between staff rota records and defined catering service tasks through permission-cleared rota templates and task checklists with employee names removed, with a defined comparison that can be adjusted to available access and supervisor guidance.
Read the proposed briefHospitality and Tourism Management · Food-service management
This Hospitality and Tourism Management final year project examines which menu details do guests say they consult before selecting a meal in a selected restaurant? The proposed evidence is anonymous guest survey with voluntary participation and no health data, interpreted within a bounded study scope.
Read the proposed briefHospitality and Tourism Management · Hospitality technology
This Hospitality and Tourism Management final year project examines queue timing patterns across catering service windows with different pre-order availability through approved aggregate service timestamps and direct timing observations with no customer identification, with a defined comparison that can be adjusted to available access and supervisor guidance.
Read the proposed briefHospitality and Tourism Management · Service quality management
This Hospitality and Tourism Management final year project examines documentation of issue, response and follow-up fields in a catering service’s complaint records through de-identified records approved by the business over a fixed reporting period, with a defined comparison that can be adjusted to available access and supervisor guidance.
Read the proposed brief